How To Make Thanksgiving Leftovers Lasagna

Prep: 15 mins

Cook: 20 mins

Difficulty: Easy

Servings: 4 Servings

When you’ve had your fill of turkey sandwiches and turkey soup, but there are still leftovers waiting to be eaten in the fridge, choose greatness. And by greatness we mean a towering lasagna filled with layers of roasted Brussel sprouts, creamy sweet potatoes, Thanksgiving stuffing, and of course, the turkey. One might even argue that this next-day meal is even better than the main event itself.

Ingredients

1 cup ricotta cheese
1/2 cup cranberry sauce
1 large egg
1 teaspoon finely chopped fresh herbs, such as thyme or sage
1/2 teaspoon kosher salt
1 1/2 cups turkey gravy, divided
1 (10-ounce) package no-boil or oven-ready lasagna noodles, divided
3 cups leftover sweet potato casserole or mashed potatoes, divided
1 1/2 cups shredded, cooked Brussels sprouts, divided
3 cups cooked, shredded turkey, divided
2 cups dressing or stuffing
9x13-inch baking dish
Cooking spray
Mixing bowl
Whisk
Measuring cups and spoons

Instructions

Prepare the baking dish. Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9x13-inch baking dish (glass or ceramic) with cooking spray; set aside.
Make the cranberry-ricotta sauce. Place the ricotta, cranberry sauce, egg, salt, and herbs in a large bowl and whisk until smooth.
Layer the lasagna. Spread 1/2 cup of the gravy in a thin layer on the bottom of the baking dish. Top evenly with 1/3 of the noodles, 1/2 of the potatoes, 1/2 of the Brussels sprouts, 1/2 of the turkey, and 1/3 of the ricotta mixture. Repeat layering with 1/3 of the noodles, 1/2 cup of the gravy, the remaining potatoes, remaining Brussels sprouts, remaining turkey, and 1/3 of the ricotta mixture. Finish with the remaining noodles.
Top. Top the final layer of noodles with the remaining gravy. Spread the remaining ricotta in a thin, even layer over the gravy. Top with the dressing or stuffing in a even layer.
Bake. Bake until the noodles are tender, the top is golden-brown, and the gravy is bubbling, about 40 minutes.
Cool. Cool for at least 15 minutes before serving.